Cherry Breakfast Cake

From Every Day with Rachael Ray December 2007/January 2008

4 1/2 C flour
1 1/2 C firmly packed brown sugar
1 tsp salt
3 sticks unsalted butter, melted
1 large egg
1/2 C buttermilk
1/2 C granulated sugar
2 tsp baking powder
2 10oz bags frozen cherries, thawed and drained

Preheat oven to 350. Grease a 9x13 baking dish. In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt. Mix in all but 2 tablespoons butter until large crumbs form; set aside. In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.
In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt. Add the egg mixture and stir to form a thick, smooth batter. Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.
Scatter the cherries over the batter; sprinkle the remaining crumb mixture on top. Bake the cake until golden brown, 35-40 minutes. Transfer to a rack to cool for about 20 minutes before serving.